QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR
نویسندگان
چکیده
منابع مشابه
Comparative Study on the Sensory Quality of Prepared Biscuit and Cake from Amaranthus and Sorghum
Biscuit and cake were prepared from amaranthus and sorghum fl our at the proportion of 20, 30, 40 and 50% with wheat fl our. Sensory evaluation was carried out and there was no signifi cant difference (p≤0.05) in texture in the different biscuit made from amaranthus fl our. However there was signifi cant difference in color, taste, smell and overall acceptance in amaranthus biscuits. In case of...
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The quality of preserved food is largely dependent on its moisture content, moisture migration and/or moisture uptake of the food during storage. Therefore, the water activity level, which corresponds to a range of equilibrium moisture contents, must be determined by, for example, the use of moisture isotherms. The shape of the isotherm curve is dependent on the interactions between the vapour ...
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ژورنال
عنوان ژورنال: Arab Universities Journal of Agricultural Sciences
سال: 2015
ISSN: 1110-2675
DOI: 10.21608/ajs.2015.14595